Determination of flavour compounds in beer using stir-bar sorptive extraction and solid-phase microextraction

Analysis of Selected Esters in Beer: Comparison of Solid-Phase Microextraction and Stir Bar Sorptive Extraction

(2012) Tomáš Horák et al.   JOURNAL OF THE INSTITUTE OF BREWING

125th Anniversary Review: The Role of Hops in Brewing

(2012) C. Schönberger et al.   JOURNAL OF THE INSTITUTE OF BREWING

Exploratory analysis of the volatile profile of beers by HS–SPME–GC

(2008) Gilmare Antônia da Silva et al.   FOOD CHEMISTRY

Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds

(2008) Daan Saison et al.   FOOD CHEMISTRY

Optimisation of a complete method for the analysis of volatiles involved in the flavour stability of beer by solid-phase microextraction in combination with gas chromatography and mass spectrometry

(2008) Daan Saison et al.   JOURNAL OF CHROMATOGRAPHY A

Comparison of stir bar sorptive extraction and solid-phase microextraction to determine halophenols and haloanisoles by gas chromatography–ion trap tandem mass spectrometry

(2007) Luana Maggi et al.   TALANTA